Organic Soy Vanilla Pudding Recipes
ORGANIC SOY VANILLA PUDDING
Make and share this Organic Soy Vanilla Pudding recipe from Food.com.
Provided by Rob Mitchell
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first three ingredients in a saucepan.
- Combine milk and egg in a bowl.
- Gradually add milk mixture to sugar mixture, stirring constantly.
- Cook over medium heat until thick and bubbly, stirring constantly.
- Cook for one additional minute after bubbling starts, stirring constantly.
- Serve warm, place plastic wrap on surface and cool to room temperature or chill thoroughly.
Nutrition Facts : Calories 141, Fat 1.2, SaturatedFat 0.4, Cholesterol 52.9, Sodium 90.8, Carbohydrate 30.7, Fiber 0.1, Sugar 25.2, Protein 1.6
VANILLA CHIA PUDDING
Chia Pudding with vanilla is so easy to make and requires just 4 ingredients! Pair with mixed seasonal fruits for a healthy, wfpb breakfast, snack, dessert or a light lunch!
Provided by Julie | The Simple Veganista
Categories Snack
Time 4h
Number Of Ingredients 4
Steps:
- Combine: Place ingredients in container or bowl and mix well.
- Mix twice: Mix the chia mixture after 5 minutes, then again after 5 minutes, mixing well each time. Mixing the chia seeds is important so they don't fall to the bottom of the container. If not shaken or stirred every now and then, the pudding will not set properly and the seeds will sink to the bottom.
- Keep covered in the refrigerator until set. Will be ready in 3 - 4 hours.
- Makes about 2 1/4 cups
- Spoon into individual bowls or containers, and serve with fresh fruit, granola or whatever your heart desires that sounds good!
- Store: Keep stored in the refrigerator for up to 5 - 6 days. For longer storage, keep in the freezer for up to 2 - 3 months. Let thaw in the refrigerator.
- Serves 4
Nutrition Facts : ServingSize 1/2 cup, Calories 165 calories, Sugar 3.3 g, Sodium 98 mg, Fat 9.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 8.9 g, Protein 5.1 g, Cholesterol 0 mg
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- To make vanilla pudding, put aside 1/2 cup of milk. Meanwhile, in a large saucepan, combine the remaining milk, cream, salt, and sugar and let it simmer on medium heat. Keep stirring the mixture till the sugar dissolves. Remove the saucepan from the stove and allow it to cool for some time.
- In the meantime, take cornstarch in a bowl, add in the milk which was kept aside and whisk it till you get a smooth consistency. Thereafter, break the eggs and separate the yolks. Add the yolks to the smooth mixture. Continue to whisk till the mixture is further smoothened.
- Now, take the simmering milk from the stove and add it slowly to the yolk mixture, while whisking it to ensure the eggs do not scramble. Once done, transfer the mixture into a saucepan and let it simmer over medium heat. Ensure that the mixture is continuously whisked during this process. You'll notice that it will begin to thicken. Take a thermometer and note the temperature. It should register 180-degree Fahrenheit. Once done, remove the mixture from the stove and add in the butter and vanilla extract. Whisk it till it becomes smooth and shiny. Use a fine-mesh strainer to strain the pudding into a clean bowl/cup.
- Once it is prepared, allow it to cool and then refrigerate it for 3-4 hours or overnight. Make sure that you whisk the pudding properly before serving so that it smoothens. If there is leftover pudding, it can be stored in an air-tight container for 5-7 days.
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- You can watch the short video for visual instructions.In a medium-sized bowl, combine all pudding ingredients. Whisk until the cornstarch dissolves.
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